Potato Soup
Author: Allie
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 1 small onion, diced (about 1 cup)
  • 1 cup chopped carrots
  • 6 medium sized Yukon Gold Potatoes, peeled and chopped (Approximately 8 cups)
  • 8 cups chicken broth (veggie broth for a vegetarian version)
  • 4 tablespoons butter, + 1 teaspoon
  • 1½ cups almond milk (or other milk of choicel)
  • 4 tablespoons arrowroot
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • optional toppings: shredded cheese and bacon pieces,
  1. Saute the onion in a skillet with a teaspoon of butter.
  2. Meanwhile, peel and dice the potatoes and carrots and add to a large pot. Add in the onions and pour in the chicken broth.
  3. Bring pot to a boil then reduce the heat to low allowing the potatoes and carrots to soften, about 35-45 minutes.
  4. In a medium-sized bowl add the milk and arrowroot, mixing well, then add into the pot along with the butter, salt and pepper.
  5. Continue to cook on low heat, about 20 minutes.
  6. Once the potatoes are soft and all the ingredients have been added to the pot, use a handheld blender or high speed blender to blend all the ingredients together into a nice, creamy mixture
  7. Continue simmering the soup on low heat until ready to serve.
  8. Before serving, Top each bowl with bacon or cheese if desired.
Recipe by Key Ingredients at http://keyingredients.me/2018/11/potato-soup-2